I’m still caught on that cauliflower train. I love it (see here,here,here, here AND here!). Especially when you’re serving a crowd and are looking for a side that isn’t super heavy, cauliflower is always a good idea. I recently whipped this roasted cauliflower concoction up for Sunday dinner with my family and everyone dug it. Though my mother makes the meanest ‘cauliflower cheese’ ( aka cauliflower with a ton of cheese *drools*) my sister mentioned that this almost (almost) was a replacement, but definitely a great alternative for those moments you’d rather not unbutton your jeans after dinner. Hello, summer!

This dish is one of those that anyone can make. Just chop, spice, roast, dress and serve!

How To Make Spicy Roasted Cauliflower with Chickpeas and Parsley Garlic Greek Yogurt

Ingredients:

1 head of cauliflower

1 can of chickpeas

1 tsp of cumin seeds (optional, the powder form works just as well)

1 tsp of coriander seeds (same as above, but pestles are so cool!)

1/2 tsp of cayenne

1 cup of greek yogurt

1 handful of parsley

1 clove of chopped garlic

olive oil

sea salt and pepper

How To:

preheat oven to 425

core cauliflower and break apart florets

drain and rinse chickpeas

grind down your spice seeds in a pestle (obviously skip if you’re using powder)

toss cauliflower, chickpeas, spices, olive oil and a healthy pinch of salt in a big bowl until the cauliflower is evenly covered

place it all on a baking sheet and place in the oven on the highest rack

while baking, make your yogurt dressing by blitzing the yogurt, garlic, parsley and a pinch of salt in a blender

roast for 20 mins (tossing at the halfway mark)

to make the cauliflower extra crispy, broil for a few minutes

once cooked to your desired crispy, place on a nice platter or a rustic cutting board (like mine)

top with the yogurt mixture – if it’s gotten too thick, add a tad bit of water